Banana-Walnut Bread Pudding

Name: Banana-Walnut Bread Pudding
Total time: 2 h 15 min
Yield: 10 servings
Ingredients: 4 cups heavy cream; 11 large egg yolks; 3/4 cup sugar; A pinch of salt; 1 vanilla bean, split; 10 cups of 1-inch cubes white bread (preferably from 1 large baguette); 2 cups 1/2-inch-thick banana slices; 3/4 cup chopped walnuts; Banana caramel sauce

Recipe from Blue Ribbon Bakery and Cafe

Adapted by Jonathan Reynolds

Banana-Walnut Bread Pudding — Craig Lee for The New York Times

Total Time: 2 hours 15 minutes
Rating: 4(193)
Comments: Read comments

This unapologetically rich special-occasion dessert is adapted from one served at the Blue Ribbon Bakery and Cafe, a working bakery in Greenwich Village known for its eclectic American cuisine. It counts four cups of heavy cream and 11 egg yolks among its list of ingredients, but we promise you won't regret the indulgence. In his 2003 article accompanying the recipe, Jonathan Reynolds said, “The banana-walnut bread pudding with banana caramel sauce puts most bread puddings out of the game, and I've had roughly 10,000 bread puddings.” Did we mention that's it's a cinch to put together? It is, and it's perfect for a crowd. (Here are some ideas for what to make with all of those leftover egg whites.) —Jonathan Reynolds

Featured in: FOOD; Street of Dreams

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Ingredients

Yield:10 servings

4cups heavy cream
11large egg yolks
¾cup sugar
A pinch of salt
1vanilla bean, split
10cups of 1-inch cubes white bread (preferably from 1 large baguette)
2cups ½-inch-thick banana slices
¾cup chopped walnuts
Banana caramel sauce

Ingredient Substitution Guide

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Preparation

Step 1
Bring the cream to a simmer. Meanwhile, whisk yolks, sugar and salt until the sugar dissolves. Scrape the vanilla-bean seeds into the yolks and toss the husk into the cream.
Step 2
Whisking constantly, pour a small amount of hot cream into the yolk mixture, then whisk in the rest. Strain through a fine sieve and discard the vanilla-bean husk.
Step 3
Place the bread, bananas and walnuts in a deep 9-inch-by-13-inch baking pan. Pour in enough cream mixture to cover the bread well (you may have a bit left over). Let sit for 20 minutes.
Step 4
Preheat oven to 350 degrees. Mix the bread pudding gently, then cover the pan with foil. Place in a larger pan, add enough hot water to come partway up the sides of the pan and bake until the pudding is set and a knife inserted comes out almost clean, about 1½ hours. Serve with banana caramel sauce.

Ratings

4 out of 5

193 user ratings

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Comments

Margaux Laskey, Staff Editor7 years ago

We have not tested it without the water bath, but I imagine it would be O.K. though a bit less moist. It might help to let the bread soak a bit longer than the suggested 20 minutes (I'd go a full hour), and reduce the oven temp to 300. You'll likely need to cook it longer, so check frequently.

Jack M7 years ago

If I don't have a larger pan for the water bath step will it make much of a difference if I just omit that step and bake as normal?

Rosita7 years ago

I've modified the recipe by substituting 5 cups of the cubed bread with 5 cups of cubed home made banana bread which I toast/dry out in the oven (so it will absorb the liquid ingredients). I also mix in some raisins soaked in rum. Perhaps too much banana flavor for some, but my family loves it.

MAS1 year ago

Delicious! Modified for a ½ recipe: ½ loaf stale Italian bread cut into cubes 5 egg yolks ⅜ c sugar 1 cup ½ & ½ 1 cup whipping cream 2 small over ripe bananas 1 cup walnuts chopped lightly 2 tablespoon vanilla 3 teaspoons cinnamon Layered bread in pan, then bananas and walnuts and topped with bread. Used turbinado sugar to sprinkle on top before baking. Baked at 350 degrees for 30 minutes in a double pan with water till firm & crusty.

Gina Ruben3 years ago

Made this yesterday using half and half instead of cream. It was excellent. I used a brioche sweet bread from Trader Joe and served it with both vanilla ice cream and Trader Joe's caramel sauce. No water bath, I cooked it at 300 for 1 hour and it was perfect. Needs to be served warm.

Ben3 years ago

Made this for Christmas, it was a huge hit. Used sourdough bread and put over a quarter cup of rum in the cream and some more in the caramel sauce. We doubled the walnuts but there were requests for even more. Served with ice cream it was truly decadent but worth every bite.

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